Cut the meat into chunks, and brown meat in a tablespoon of oil on high in the pot of instant pot (if desired) I’ve made it both easy depending on time. Both are delicious.

Then add in cut vegetables and broth, Worcestershire, garlic, bay leaf, and tomato paste along with any fresh herbs (like rosemary, oregano)

On hight pressure set the timer to 60 mins, allow pressure to reduce naturally

Vegetables should be fork-tender,

beef should be cooked and tender when separated with a fork.

Remove meat and vegetables, and bay leaf. Turn the instant pot to high and bring the broth to a boil, in a measuring cup mix the water, wine, and cornstarch together and drizzle into the broth while stirring constantly until it thickens.

Add salt and pepper to taste.

Add back in the meat and vegetables and serve.